Spiced Chickpeas with Stewed Tomatoes

Servings: 4

Author:

Prep Time:
5 minutes

Cook Time:
35 minutes

Total Time:
40 minutes

Main Course

American Indian

spicy chickpeas Carb Loading Stewed Tomatoes

Instructions

1 Bring a pot with 2 cups of water to a boil. Once the water is boiling add the
rice to the boiling water. Then cover the pot with a lid, turn the heat to low
and cook the rice on low for 20 minutes. After 20 minutes remove the pot from
the heat but leave the lid on. Allow the rice to sit covered for 10 minutes to
finish obsorbing the liquid.
2 While the rice is cooking work on the remaining ingredients:
3 Heat a large deep pan with a lid to medium heat. Once the pan is hot add the oil
to the pan, then immedatly add the onions. Cook the onions until translucent and
begin to soften, approxmitely 5 minutes. Stirring often to prevent burining.
4 Next add the garlic to the pan with the onions. Cook for an additional 2
minutes, stirring often.
5 After 2 minutes add all of the spices and tomato paste to the pan. Stir the
spices and paste into the onion and garlic mixture, gently smashing them into
the mixture. After a few moments the spices will become very fragrant.
6 Now add the chick peas and diced tomatoes. Stir everything together until well
combined.
7 Then add the coconut milk and balsmic vinegar, stir again. Then cover and turn
the heat down to medium low and cook for 10-15 minutes. Stopping to stir every
4-5 minutes.
8 After the 10-15 minutes covered, the chick peas and rice should be complete.
Serve by topping the rice with the spiced chickpeas and tomatoes.